Storage conditions significantly influence the stability of stingless bee (Melipona scutellaris) honey

Stingless bees are endemic in northeastern Brazil, where they are exploited for honey production and crop pollination. The therapeutic use of honey can be attributed to its antibacterial and antioxidant activities. The effects of time and storage temperature on Melipona scutellaris honey were evaluated by physicochemical and microbiological parameters as well as by the analysis of bioactive compounds and antioxidant activity. Fresh honey samples were monitored at 5 and 30 degrees C for 150 days. The total acidity and HMF increased, while pH and diastase activity significantly decreased over time at 30 degrees C (p < 0.05). Fresh honey met all the established parameters. In contrast, due to storage, it failed to meet the criteria set in the current legislation for Melipona with the most drastic shortcomings observed at 30 degrees C. Unlike monosaccharides, acetic and lactic acid concentrations increased, indicating fermentation. During storage, the total phenolic compounds and flavonoids contents were reduced along with antioxidant activities measured by DPPH, ABTS, and FRAP methods. On the 60th day of storage at 5 degrees C, dextrose crystallization began, and the water content increased. Storage at 5 degrees C for up to 60 days resulted in minor changes, but after 150 days, storage at 30 degrees C showed reduced bioactive degradation and higher antioxidant activity. Therefore, the storage conditions associated with crystallization were found to control the stability of Melipona scutellaris honey.

Automated summary

The effects of time and storage temperature on Melipona scutellaris honey were evaluated. Storage at 30°C resulted in decreased quality of honey, including fermentation and degradation of bioactive compounds. In contrast, storage at 5°C for 60 days did not significantly affect honey quality and even increased antioxidant activity.